This recipe will guide you through the process of making classic dill pickles. These pickles are tangy, crunchy, and full of flavor. They are perfect for sandwiches, burgers, or just as a snack on their own.
Ingredients
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10 pcs small cucumbers
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6 cloves garlic
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2 bunches fresh dill
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1 tbsp mustard seeds
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1 tbsp black peppercorns
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4 cups water
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2 cups white vinegar
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2 tbsp kosher salt
garlic
Vinegar
Dill
Pickles
Cucumbers
Pickling
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- short description
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Wash cucumbers and dill.
Peel and crush garlic.
Combine water, vinegar, and salt in a pot and bring to a boil.
Pack cucumbers, dill, garlic, mustard seeds, and peppercorns into jars.
Pour hot brine into jars, leaving 1/2 inch headspace.
Seal jars and let cool to room temperature.
Store in the refrigerator for at least 48 hours before eating.
- detailed description
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First, wash the cucumbers and dill thoroughly under cold water.
Peel the garlic cloves and crush them slightly with the flat side of a knife.
In a large pot, combine the water, vinegar, and salt. Bring this mixture to a boil over high heat.
While the brine is heating, pack the cucumbers, dill, garlic, mustard seeds, and peppercorns into clean glass jars.
Once the brine is boiling, carefully pour it into the jars, leaving about 1/2 inch of space at the top.
Screw the lids onto the jars tightly, then let them cool to room temperature.
Once cool, store the jars in the refrigerator for at least 48 hours before eating the pickles. This allows time for the flavors to develop.
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